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Red Lentil-Rice Cakes with Simple Tomato Salsa
Ingredients
  • subheading: Salsa:
  • 3 cups finely chopped plum tomato (about 6 tomatoes)
  • ¼ cup chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons capers
  • ¼ teaspoon salt
  • subheading: Cakes:
  • 5 cups water, divided
  • 1 cup dried small red lentils
  • ½ cup uncooked basmati rice
  • 2 tablespoons olive oil, divided
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped red onion
  • ½ teaspoon fennel seeds, crushed
  • 2 garlic cloves, minced
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • ¼ cup dry breadcrumbs
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large egg whites, lightly beaten
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